Summer Argyros Santorini Assyrtiko 2016

Tasting note

Smoky, full-bodied and rich: this Greek white wine made from the classic Assyrtiko grape is exceptional! Greedy acidity perfect for seafood. Medium bodied. The 2016 vintage pours with quite deep yellow color. There is a certain ripeness as well with waxy, yellow plum/pear... The wine was fermented in 100% stainless steel. The grapes grow on 80-100 year old un grafted vines in Episkopi and Pyrgos. There are 4,000 hectares of vines planted on volcanic and sandy soils.

92 points - Mark Squires, Wine Advocate, June 2016

Assyrtiko production has also established a foothold in other parts of Greece, showing its versatile character in the varied expressions found beyond its volcanic origins. In the northern regions of Drama, Sithonia and Chalkidiki, to Crete, Atalanti and the Aegean island of Paros, Assytriko’s laser focus takes on lush layers of tropical fruit and earthy herbs.

Assyrtiko food pairings: grilled fish, hot shellfish dish, grilled calamari.

Wine experts think this Santorini White wine would be a match made in heaven with this dish. Bon appétit!

Grilled sea bream

Grilled fish is something truly exquisite, so it's easy to imagine how a grilled sea bream made on the barbecue can make your mouth water. Delicate flavor, with the addition of some spices the result will be exceptional. A fairly simple recipe that doesn't take too long, for a fish that lends itself to many recipes (the salted sea bream is delicious). A second course of those ideal for a nice dinner with friends, perhaps for some special occasion. Parsley, garlic, sage and lemon to flavor and it will be a masterpiece. Let's see how to prepare a grilled sea bream with the barbecue that is truly perfect and makes us look great.

Ingredients

Sea bream 800 g 

Garlic 3 cloves 

Parsley 1 bunch 

Sage 1 bunch 

Lemons 1 

Salt to taste 

Pepper to taste 

Extra virgin olive oil to taste

Preparation

If it is not already clean, wash the sea bream well, removing the scales and entrails, rinse abundantly with cold water. Fill the inside of the sea bream with garlic, sage and parsley, as well as lemon slices. Water it with a drizzle of extra virgin olive oil, in the meantime preheat the barbecue to a medium-high temperature, about 200°C for direct cooking by oiling the grill. Let it cook on one side without touching the fish. When it begins to detach, turn it to the opposite side and close the cooking. Fish to taste, accompany it with potatoes.

Tip

To prevent the sea bream from sticking to the grill, it is necessary to grease the grill well with oil and heat it.